#1676 - Jesse Griffiths

Episode Timestamps

• 00:00:00

  The Joe Rogan Experience and Passion for Food

  • Joe Rogan discusses his appreciation for Steve Ronella and the connections made through him.
  • Exploration of the journey of Jesse from working in restaurants to focusing on his passion for food.
  • Anecdotes about food, cooking, and the shift in perspective towards food as an art form.
• 00:02:33

  Culinary Career and Transformation Through Travel

  • Discussion on the culinary journey from setting up unique outdoor dinners to the development of a restaurant.
  • Experiences in Mexico and Europe shaping the approach to local ingredients and cuisine.
  • Insights on the transformation of perception towards food, craftsmanship, and the art of cooking.
• 00:12:27

  Philosophy of Simple Cooking and Ingredient Respect

  • Chef's approach of letting quality ingredients shine without excessive manipulation in cooking
  • Discussion on the importance of sourcing high-quality local ingredients
  • Connection between respecting simplicity in dishes and showcasing skill through restraint
• 00:14:47

  Teaching and Promoting Connection to Food Sources through Hunting

  • Initiative to educate people about food sources through classes on hunting, butchery, and cooking
  • Emphasis on connecting individuals with the process of sourcing meat by hunting and understanding its value
  • Goal of instilling appreciation for resources and food through hands-on experiences
• 00:24:25

  Origin and Population Growth of Wild Pigs in the United States

  • Discussion on the introduction of pigs to the United States by early explorers such as Hernando de Soto
  • Explanation of the population growth of pigs due to their breeding habits and lack of natural predators
  • Insight into the distinction between domestic and feral hogs, including their physical changes and behaviors
• 00:26:58

  Evolution and Different Types of Wild Pigs

  • Elaboration on the evolution of wild pigs in the US, including the interbreeding and introduction of specific breeds like Russian and Eurasian boars
  • Exploration of sequestered populations of purebred wild hogs like the Osaba Island hogs
  • Discussion on the impact of diet, environment, and breeding on the flavor and quality differences between domestic and wild pigs
• 00:36:48

  Debate on Rattlesnake Behavior and Evolution in Response to Hog Predation

  • Discussion on the belief that rattlesnakes may have stopped rattling due to being eaten by hogs
  • Comparison to the evolutionary changes seen in animals like moths adapting to environmental shifts
  • Exploration of animals' remarkable adaptation to blend in with their surroundings
• 00:39:18

  Perspective on Pigs as an Invasive Species and Advocating for their Control and Utilization

  • Advocacy for controlling the pig population due to their invasive nature and economic damages
  • Encouragement for the consumption of pigs as a food source and dispelling myths about their edibility
  • Highlighted importance of stress-free preparation for better flavor and ethical hunting practices
• 00:49:07

  Cooking and Categorizing Wild Hogs for Different Cuts

  • Discussion on the stress factor affecting the taste of a feral hog and the difference in flavor based on the type of hog
  • Categorization of hogs into boars, sows, medium hogs, and small hogs for varied cooking approaches
  • Explanation on the meat yield from a 300-pound boar and the process of making sausage from the meat
• 00:51:33

  Sous Vide Cooking and Preparing Meats for Grilling

  • Conversation about sous vide cooking technique and its benefits for certain cuts of meat
  • Concerns about the use of plastic bags in sous vide cooking and related research on chemical leaching
  • Approach to pre-cooking and grilling meats to achieve tenderness and flavor, especially in the context of wild game
• 01:01:34

  Cooking Techniques for Meat

  • Discussion on cooking methods for tenderizing meat like elk ribs
  • Exploration of cooking techniques such as braising in fat or using a grill for optimal results
  • Insights on managing temperature and time to achieve desired tenderness and texture
• 01:03:43

  Culinary Traditions and the Joy of Cooking over Fire

  • Usages of traditional methods like poaching in water and finishing on a grill for flavor
  • Incorporation of cultural significance of cooking over specific types of wood like oak
  • Personal anecdotes highlighting the satisfaction and communal experience of cooking over fire
• 01:12:50

  Diversity and Inclusivity in Hunting Classes

  • Discussion about the demographic diversity in hunting classes, splitting between new and experienced hunters
  • Importance of making hunting more accessible to individuals from diverse backgrounds
  • Efforts to increase diversity in hunting classes by working with organizations and outreach programs
• 01:15:36

  Proper Handling and Cooling Techniques for Game Meats

  • Debate on the method of cooling game meat with emphasis on avoiding direct contact with ice
  • Importance of keeping game meat cold and dry to prevent bacterial growth and maintain quality
  • Comparison of different cooling methods and best practices for ensuring meat quality and preservation
• 01:25:57

  Innovative Techniques in Game Meat Processing

  • Discussion on electro stimulation as a method to improve the quality of wild game meat
  • Insights into the process of electro stimulation and its effects on meat tenderness
  • Exploration of a progressive game processing company, Broken Arrow Ranch, and their methods
• 01:28:37

  Culinary Considerations and Unique Meat Preparations

  • Conversation on the importance of mitigating health risks in wild hog meat through freezing and cooking processes
  • Insights into the use of gloves and safety precautions while processing wild hogs to prevent exposure to diseases
  • Diverse preferences in game meat types, with a focus on slow-cooked pig preparations and culinary experimentation with deer heads
• 01:38:39

  Processing Animals: From Birds to Fish

  • Discussion on the various processes involved in handling animals after hunting such as plucking birds and peeling fish cheeks
  • Comparison of the time and effort invested in hunting and processing animals like doves
  • Exploration of the value placed on the processing of animals in hunting culture
• 01:40:55

  Hunting Season Traditions and Bird Hunting Culture

  • Insight into the cultural significance of dove hunting as a major event in Texas
  • Observation on the casual nature of dove hunting and its significance in providing food for families
  • Differences in taste and characteristics of various birds like sandhill cranes and turkeys
• 01:50:41

  Exploring Different Hunting Preferences and Meat Choices

  • Discussion on the willingness to eat various animals like pythons, rattlesnakes, and bears
  • Preference for hunting animals like white tails, hogs, and turkeys over exotic animals like nil guy
  • Preference for hunting close to home for a sense of locality and management of freezer content
• 01:53:11

  Culinary Considerations and Fish Hunting with Meat Eating Crew

  • Reasons behind allowing meat to hang overnight and the importance of dry aging for butchering
  • Individual perceptions and preferences for curing and trimming meat for consumption
  • Insight into the hunting and cooking dynamics during fishing trips, exploring fish variety and spearfishing restrictions for game fish like redfish
• 02:03:07

  Sourcing and Cooking Black Drum Fish for Fish and Chips

  • Discussion on the challenges faced by big fish farms and the impact on farm-raised fish availability
  • Insight into the commercial black drum fishery and the unique method of catching them using trot lines
  • Exploration of the preference for black drum fish in Texas cuisine and the art of making exceptional fish and chips
• 02:05:27

  Restaurant Practices and Cooking Techniques

  • Transition to sourcing organic potatoes during COVID-19 for consistency and customer demand
  • Insights on different types of fats used for frying such as beef fat and lard, and the switch to non-GMO canola oil
  • Discussion on training cooks and the importance of attitude over experience in a cooking environment
• 02:15:22

  Evolution of Menu and Relationship with Producers

  • Transition towards controlling waste and locking in a monthly menu
  • Growth in producer capabilities leading to extended availability of ingredients
  • Impact of competitive market on farmers' quality and consistency efforts
• 02:17:47

  Integration of Wild Game into the Food System

  • Categorization of non-game animals like antelope and feral swine for consumption
  • Challenges and protocols involved in sourcing and processing feral hogs for consumption
  • Discussion on stress levels of trapped animals and the need for safe integration into the food chain
• 02:27:46

  Exploration of Wildlife and Cultural Differences in Predatory Animals

  • Discussion on the migration of predators like bears into Texas and their impact on local wildlife
  • Cultural differences in attitudes towards handling predatory animals between states like Texas and California
  • Observations on the impact of local geography and culture on food habits and mentality towards wildlife
• 02:30:14

  Culinary Reflections on Food Diversity and Cultural Influences

  • Comparative analysis between American and European cattle rearing practices and their impact on meat quality
  • Anecdotes about unique food experiences like pickled shark and cultural preferences in food
  • Personal experiences and lessons learned from butchery demonstrations and encounters with wild pigs
• 02:40:13

  Exploring Different Meats: Bear and Grass-fed Beef

  • Discussions around trying unique meats like blueberry-fed bear and the impact of an animal's diet on its taste
  • Challenges faced when introducing grass-fed beef in Texas due to differing tastes and textures
  • Transition to a grass-finished wagyu beef to cater to market preferences and balancing feed choices for animal quality
• 02:42:41

  Hunting Practices and Animal Behavior: Pigs and Bass Fishing

  • Insights into hunting practices, including the debate on ease versus difficulty in hunting pigs and deer
  • Observations on pig behavior and senses, emphasizing their acute sense of smell in hunts
  • Controversy around eating largemouth bass, touching on the species' status and implications of bass tournaments
• 02:52:39

  Various Discussions on Fishing and Fish Species

  • Discussion on different fish species like large mouth bass, bluegill, crappie, and trout
  • Explanation of catch-and-release policies and ethics in fishing, particularly regarding trout streams
  • Insights on the eating qualities and behaviors of catfish, including flatheads and behaviors of catfish when hunting
• 02:55:02

  The Cultural and Food Significance of Catfish

  • Experience shared about taking a class on catfishing methods and cultural significance in Arkansas
  • Comparative analysis of bass as a sport fish versus catfish as a food fish
  • Discussion on the deliciousness and hunting behaviors of flathead catfish and the uniqueness of catfish as a food source
• 03:04:46

  Naming Conventions and Marketability of Wild Boar vs. Feral Hog

  • Discussion on the marketing strategy of naming the product 'wild boar' instead of 'feral hog'
  • Explanation of the semantic differences between wild boar and feral hog
  • Importance of marketing language for consumer appeal and perception
• 03:07:27

  Promoting 'The Hog Book' and Self-Publishing

  • Details about the availability and purchasing options for 'The Hog Book'
  • Information on the self-publishing and self-distributing process of the book
  • Acknowledgment of the website 'thehogbook.com' and selling progress of the book